Puddingkuchen Custard Bake Recipes

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RASPBERRY CUSTARD KUCHEN



Raspberry Custard Kuchen image

Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. -Virginia Arndt, Sequim, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter
2 tablespoons heavy whipping cream
1/2 cup sugar
FILLING:
3 cups fresh raspberries
1 cup sugar
1 tablespoon all-purpose flour
2 large eggs, beaten
1 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. , Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. , Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

Nutrition Facts : Calories 328 calories, Fat 17g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 195mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 4g protein.

LEMON CUSTARD PUDDING CAKE



Lemon Custard Pudding Cake image

This recipe makes a delectable pudding-like cake with a tangy lemony flavor everyone will love.

Provided by Mare

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 10

Number Of Ingredients 8

6 tablespoons butter, melted
6 tablespoons all-purpose flour
2 cups white sugar
4 eggs
1 ½ cups milk
1 ½ tablespoons grated lemon zest
2 tablespoons lemon juice
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs.
  • In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar.
  • Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.
  • In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.
  • Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 49 g, Cholesterol 95.6 mg, Fat 9.7 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 92.3 mg, Sugar 45 g

RICH FRUIT KUCHENS



Rich Fruit Kuchens image

This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. -Stephanie Schentzel, Northville, South Dakota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 4 coffee cakes (8 servings each).

Number Of Ingredients 18

1 1/8 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup sugar
1/2 teaspoon salt
1/2 cup canola oil
1 large egg, room temperature, lightly beaten
3-1/2 cups all-purpose flour, divided
CUSTARD:
4 large eggs, lightly beaten
2 cups heavy whipping cream
1-1/2 cups sugar
8 to 10 cups sliced peeled tart apples or canned sliced peaches, drained, or combination of fruits
TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight., The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions. , On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit., For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.

Nutrition Facts : Calories 242 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 69mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

BAKED CUSTARD



Baked Custard image

I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

4 large eggs
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 teaspoons vanilla extract
2-2/3 cups whole milk

Steps:

  • In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.

GERMAN KUCHEN



German Kuchen image

When I worked at the bank I had a customer who use to always come to my window to make his deposits for his business. He owned a bakery. He always smelled like doughnuts! lol I asked him one day if he would give me his recipe for his kuchens that he sold. He wouldn't do it till the week he decided to close his bakery and...

Provided by Dorene Nagy

Categories     Other Desserts

Time 1h50m

Number Of Ingredients 27

SWEET DOUGH
3/4 c milk
1/4 c butter, room temperature
1/2 c sugar
1 tsp salt
2 pkg active dry yeast
1/2 c warm water
2 eggs
5 c bread flour
CINNAMON TOPPNG
1/4 c brown sugar
1/4 c butter
1/2 c all purpose flour
1 tsp cinnamon, ground
CHERRY TOPPING
1 can(s) dark cherry pie filling
CHEESE TOPPING
2 c cottage cheese
1 egg
1/2 c sugar
BUTTER TOPPING
1 c sugar
3 eggs
1/2 tsp vanilla extract
1 c canola oil
APPLE TOPPING
3 apples, thinly sliced and sprinkle with cinnamon, nutmeg and sugar to taste

Steps:

  • 1. Dough- Scald milk and add butter, sugar, and salt. Dissolve yeast in warm water in seperate bowl and then add to milk mixture. Beat in eggs and then flour. Cover and let rise until doubled. About an hour. Punch down and divide into 5 pieces. Roll out into desired shape and let rise 30 minutes. Then choose your topping. I used a 9" round cake pan for mine.
  • 2. Cinnamon Topping: Use a pastry blender to mix butter and brown sugar and flour. Add cinnamon and sprinkle over dough after it rises the second time. Dot with Butter if desired. Bake at 375 for 20 minutes.
  • 3. Cherry Topping: Heat can of dark cherry pie filling and spread on crust after it rises second time. Bake for 20 minutes at 375.
  • 4. Cheese Topping; Mix cottage cheese, egg and sugar in blender intil creamy. Heat slowly until warm on stove. Pour on dough after rises second time. Bake at 375 for 25 minutes.
  • 5. Butter Topping: Beat together sugar, eggs, and vanilla. Slowly beat in oil. Add oil too fast and it will curdle. Heat on top of stove until hot and pour on crust after second rising. Bake 25 minutes at 375.
  • 6. Apple Topping: Peel and slice thinly 3 apples. Sprinkle with cinnamon and sugar and nutmeg to taste. Roll this dough out in a rectangle. Fill the center with apples and dot with butter. Bake 20 minutes at 375.

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